A food blog about classic recipes and the kind of cooking that we grew up with; we're also trying new recipes that may become tomorrow's classics! And just to add to the fun, you will find sewing or craft projects from time to time here at Yesterfood, too.

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Here's a great alternative to purchasing commercial Irish Cream- make your own! It's less expensive, and you can control the amount of alcohol in it- use more or less, according to your preference. This Copycat Baileys Irish Cream was very well-received at a recent gathering.

Copycat Baileys Irish Cream

1 (14 oz.) can sweetened condensed milk

1 cup bourbon whiskey

1/2 cup whipping cream (not whipped)

1/2 cup half and half cream

2 tablespoons chocolate syrup

2 to 3 teaspoons instant coffee, or to taste

1 teaspoon vanilla extract

Pour all ingredients into a clean quart jar with a lid. Cap tightly and shake until well combined. Serve. Refrigerate leftovers; it keeps for several weeks. Contents will separate during refrigeration- shake or stir before serving. Makes about 21 (1.5 oz.) shots.Print Recipe

Sweet and rich, Irish Cream makes makes a great after dinner drink...

and delicious Irish Coffee.

Notes:

1. Some of the recipes I have read call for putting all the ingredients into a blender to combine. You can certainly do that. I just didn't want to wash my blender. :) You can use a whisk if you like. 2. Many recipes I read called for "1 cup of light cream" instead of my 1/2 cup whipping cream and 1/2 cup half and half. Light cream isn't "diet" or "lite", it just refers to the fat content. Half and half has the least fat, then light cream, then whipping cream. If you combine equal amounts of half and half and whipping cream, you get a product that equals the fat content of light cream. The reason I am telling you all of this is that I couldn't find light cream in any of my local stores, so I worked out this substitute. If you can find light cream and want to use it (instead of the half and half and whipping cream), it will work. I have also seen recipes call for an entire cup of whipping cream.

This post has been brought to you by United Market Street. All statements and opinions are my own.

Did you know that February is National Canned Food Month? In honor of the ease and convenience of canned foods, I created this 5 Minute Chicken Tortilla Soup. A quick and easy bowl of hearty, delicious Tex-Mex, right out of your pantry!

Colorful and happy, this tasty tortilla soup will brighten up a cold winter day.

Rustic Cherry Tart

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

2. Following directions on package, unroll pie crust onto lined cookie sheet. Pour canned pie filling on to crust, spreading evenly, and leaving a 2 inch border around the edges of the crust.3. Fold the unfilled border inward over the filling, pleating and pressing gently as necessary to fit. Brush crust lightly with egg wash or milk and sprinkle with coarse sugar (this step is completely optional, but pretty).4. Bake for about 60 to 70 minutes or until crust is golden brown. Place tart, still on cookie sheet, on wire rack and let cool for 10 minutes. Slide tart, still on parchment paper, onto rack to continue cooling. Serve warm or at room temperature. Refrigerate leftovers.

If you live (or visit) in the Dallas, TX, area, be sure to visit Market Street and stock up on canned food. You'll enjoy browsing their extensive selections of canned products, and one-stop shopping for everything else you need.

Welcome to Treasure Box Tuesday-

Besides being a delicious recipe for beef pot pie, this cooks up in fun little individual servings.

I made these pot pies for a special occasion dinner party, and they were a hit with kids and adults alike. Hot-out-of-the-oven little pies, filled with hearty, savory filling and surrounded by crisp, flaky crust...what could be better on a cold evening? The individual crusts take a few extra minutes to prepare, but the results are worth it.

Directions:1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan, including surface area, and set aside. In a large skillet, brown the ground beef until no longer pink. Drain and then pour beef into a large bowl. Season to taste with salt and pepper. Set aside.

2. In the same skillet over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 2 minutes. Pour in the beef broth. Bring to a boil, and then let simmer, stirring frequently, until thickened, about 5 minutes.

3. Pour vegetables, hash browns, and ground beef into skillet and mix well with broth mixture. Bring to a simmer, taste and adjust for seasonings, then cover and simmer on low while you prepare the pie crusts.

5. Evenly divide meat mixture among dough-lined cups. You'll fill each about 3/4 full. Brush underside outer edge of one 3" round with water. Place it onto a filled cup. Pinch edges of top and bottom dough together to seal. Repeat with the rest of the cups. Cut vents in the top of each pot pie.

6. Bake for about 30 minutes or until crusts are golden brown. Remove from oven and set pan on wire rack to cool for 5 to 10 minutes. Gently remove pies from tin, running a small knife around the edges to loosen, if necessary. Refrigerate leftovers.

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On Yesterfood, you'll see some of the family favorite recipes you may have grown up with, and some new ones, too. Approachable sewing or craft projects will appear from time to time. A great mix of the old and new applies to recipes, and to life!